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Month: May 2020

Per 100gms of regular dairy cheese contains 21 gms or more of saturated fat, zero fiber, hormones and pus cells from cows, and concentrated animal protein along with a cocktail of emulsifiers and preservatives to keep them on the shelf for long…

Thankfully there is hope in life because there is – VEGAN CHEESE!…

This cheese made with cashew nuts contains less than 6gm saturated fat, live probiotics to keep your gut happy, fiber and a host of minerals and vitamins ready for absorption! It is also so so simple to make.

Method
1) Drain the water and wash thoroughly (with drinking water).
2) Blend the cashews into a smooth paste adding little water (as required).
3) Place in a glass jar. Make sure the jar is only half full as the cheese will need that much space when in the making.
4) Close the lid lightly and leave it in a place where it will not be disturbed to ferment.
5) In summer it takes approximately 12-14 hours.In winter it could take 24 hours or more. You could keep it in an oven or cupboard and that will speeden up the process.(Once done, refrigerate. It will last 4-5 days).

You will know the cheese is ready when you see some air bubbles trapped inside.Add rock salt to this and refrigerate.(swipe to see the picture of cheese). Also feel free to flavour it with pepper, paprika, red chilli, fresh or dried herbs as you like.

Now just like regular cream cheese, mix in some chopped veggies like corn, onion, peppers etc., spread it on bread and bake till crisp and dig in!

This Holi, I tried this delicious and healthy vegan version of thandai by a friend and former retreat participant Priyanka Jain, and absolutely loved it! Full of varied flavours and so rich, it just made my day! Go ahead, try it!

Ingredients

8 almonds, soaked and peeled.

2 walnuts , soaked and peeled.

1 tsp watermelon seeds, soaked.

6-8 pistachios

3-4 dates, soaked.

3-4 cardamom seeds

2 black pepper

Few strands of saffron, soaked in warm water

Method

Blend everything together with with very little water to make a thick paste. Then add more water to reach desired consistency and blend again.

Yogurt of Dahi, is the one thing we Indians cant seem to do without. Many people give up milk, but hang on to their bowl of dahi for its probiotic benefits.

But dahi made using dairy milk is equally harmful as the milk itself as it contains the hormones, pus cells, antibiotics, urea, and everything else contained in the milk.

Its so simple to make dairy free yogurt, and it is great for your GUT too (as it contains the probiotics.

We have gone with using peanuts for the basic version, assuming you might be coming some every day. Peanuts being a legume, are ok to have in slightly bigger quantities than nut.

Rice is used as a thickener, and can be avoided if you so choose.

Ingredients

2 tbsp whole brown rice, soaked in water for 8 hours

1 cup raw peanuts, soaked in water for 8 hours

1 tbsp lemon juice

6-8 green chilli tops

Method

Discard the water used for soaking. Using fresh water, grind the raw rice and peanuts. Use only 2 cups of water initially. Strain.

Add another 2 cups of water to the remaining pulp and grind again. If you like the milk to be thinner, you can repeat the process once more.

Transfer the milk to a pan. Bring to boil on a low flame, continuously stirring. Now boil the peanut milk on a low flame. Once it comes to a boil, keep stirring and allow it to boil for 10 min or so till it thickens (this means the rice is cooked).

Let the mixture cool to lukewarm temperature. Now it is ready to add the culture. Add the lemon juice and the green chilli tops to this. Mix well. Leave it covered, at room temperature, for about 8 hours (about 12-15 hours in colder climes).

Yoghurt is ready. For the next batch, use the culture from this batch of yoghurt. This can be stored in refrigerator for a week.

Note :- This yogurt will not taste the same as dairy yogurt. It needs to be flavoured to mask the peanut/rice taste.

Hence this is great for Raitas, Chaas, Dahi bada, Kadhi, biryani and other such uses!

Making Yogurt with other nuts:-

Use the same method as given above, using almonds or cashew nuts. You can omit using rice. There is also no need to strain the milk or boil it. Instead just heat it to lukewarm and add the chilli stems and lemon juice.

If you’re trying a non-dairy milk for the first time, a good place to begin is almond milk. If you like it creamy, go for cashew milk. Seeds contain less fat than nuts, so if you’re looking to limit your nut intake, go for sunflower seeds milk instead. Personally my favorite is coconut milk, cuz I love the coconut flavor. Go ahead try all the different options and figure your own favorite!

Ingredients

1 cup raw nuts/seeds

4 cups of water

Method

Wash and soak the nuts/seeds for 8 hours. Drain that water and wash with fresh water. Blend them with enough water to submerge the nuts/seeds till you have a smooth paste. Add half the remaining water and blend again.

If you are new to this you strain this and remove the fiber. Add the remaining water to the fiber, grind again and strain.

Try using it whole without straining the fiber (except for the coconut). Believe me you can’t even tell the fiber is in there in most uses such as using it for cereal, smoothies and certain desserts.

Here’s a disclaimer. Your nut/seed milk will not taste the same as the dairy milk when had plain. So if you’re looking for that, you’re setting yourself up for disappointment.

I’ve had so many clients say that they are so used to dairy milk that they cant get used to a nut milk. To that I say, have the nut milk for a week and then try going back to your dairy milk. You will be surprised that the taste of dairy milk may not go down well with you any more! Why is that? Because your taste buds are constantly adapting based on what you serve them. So once they start getting non dairy milk, that is what they will soon start liking ☺

Trying your hand at a nut milk for the first time? I’d love to know how it went. Comment below.

When I first went vegan, this was one of the first beverage I learnt to make. Its so easy to make (especially if you’re using coconut milk) and so damn impressive, because it is simply delicious and people just cant tell that it is free of dairy.

If you are watching you fat intake, then avoid coconut milk and use the non dairy yogurt for your buttermilk instead.

(If using yogurt, use 1-1.5 cups of water depending on how thin or thick you want the chaas).

Method

Grate the cucumber. Grind the ginger and green chilli along with 2 tbsp of yogurt/coconut milk. Add the rest of the yogurt/coconut milk till well blended. Add the grated cucumber water/ice, cumin powder, salt and lemon juice to taste. Garnish with fresh coriander and serve chilled.